Martha Stewart 5 Spice Pumpkin Pie Recipe

This silky, shatteringly crisp Martha Stewart 5 Spice Pumpkin Pie Recipe is made with paper-thin layers of phyllo dough and a custard infused with Chinese five-spice powder, ready in about 90 minutes. The contrast between the ruffled, golden crust and the smooth, spiced pumpkin filling creates a showstopping centerpiece for any holiday table. I love how the unexpected warmth of star anise and fennel transforms the traditional pumpkin flavor profile.

What Makes This Version Different

Most pumpkin pies rely on a standard shortcrust pastry and a blend of cinnamon, nutmeg, and cloves. This version completely reinvents the texture by using phyllo dough, which creates a dramatic, ruffled edge that shatters beautifully when you slice it. The layers are brushed with butter and sugar, essentially turning the crust into a sweetened pastry that stands up to the moisture of the filling.

The other major shift is the spice profile. Instead of the usual “pumpkin spice” mix, Martha employs Chinese five-spice powder. It sounds unconventional, but the blend of cinnamon, cloves, fennel, star anise, and peppercorns adds a complex, savory-sweet depth that cuts through the richness of the condensed milk and maple syrup perfectly.

Martha Stewart 5 Spice Pumpkin Pie Recipe Ingredients

For the Phyllo Crust:

• 8 sheets frozen phyllo dough, thawed (about 13×18 inches each)
• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 cup granulated sugar
• 1/2 teaspoon Chinese five-spice powder

For the Pumpkin Filling:

• 2 1/2 cups pure pumpkin puree (canned or fresh)
• 1 can (12 oz) evaporated milk
• 1/2 cup granulated sugar
• 1/3 cup pure maple syrup
• 3 large eggs, room temperature
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon Chinese five-spice powder
• 3/4 teaspoon kosher salt

How To Make Martha Stewart 5 Spice Pumpkin Pie Recipe

1. Prepare the Crust Mixture: Preheat your oven to 400°F (200°C). In a small bowl, whisk together the 1/4 cup of sugar and 1/2 teaspoon of Chinese five-spice powder reserved for the crust.
2. Layer the Phyllo: Place one sheet of phyllo dough on a clean surface or parchment paper. Keep the remaining stack covered with a damp kitchen towel to prevent drying. Brush the sheet with melted butter and sprinkle with about 1 1/2 teaspoons of the sugar-spice mixture.
3. Form the Shell: Fold the buttered phyllo sheet in half to enclose the sugar mixture. Brush the top of the folded sheet with more butter. Transfer it to a 9-inch springform pan, pressing it gently into the bottom and up the sides. Repeat this process with the remaining 7 sheets, arranging them in overlapping layers to cover the entire pan. Allow the edges to drape over or ruffle slightly for a dramatic look.
4. Blind Bake the Crust: Place the springform pan on a baking sheet. Bake for 15 to 18 minutes, or until the phyllo is crisp and deep golden brown. Remove from the oven and let it cool completely on a wire rack. Reduce the oven temperature to 350°F (175°C).
5. Mix the Filling: While the crust cools, whisk together the pumpkin puree, evaporated milk, maple syrup, eggs, flour, vanilla, salt, remaining 1/2 cup sugar, and remaining 1/2 teaspoon five-spice powder in a large bowl until completely smooth.
6. Bake the Pie: Pour the pumpkin filling into the cooled crust. Bake at 350°F for 40 to 50 minutes. The filling is done when the edges are set but the center still has a slight wobble (like gelatin).
7. Cool and Serve: Transfer the pan to a wire rack and let it cool completely to set the custard. Remove the sides of the springform pan before slicing.

Recipe Tips

• Handle Phyllo Carefully: Phyllo dries out instantly. Always keep a slightly damp (not wet) towel over the stack you aren’t using. If a sheet tears, don’t worry—just patch it together with butter; the layers hide imperfections.
• Don’t Overbake: The custard should not be stiff when you take it out. If it cracks in the center, it has been baked too long. Trust the “wobble” visual cue.
• Room Temperature Eggs: Cold eggs can cause the melted butter in the crust or the fats in the filling to seize or mix unevenly. Set your eggs out 30 minutes before baking.
• Check Your Spice: Chinese five-spice loses potency quickly. If your jar has been sitting for years, buy a fresh one to ensure you get that signature star anise kick.

What To Serve With Pumpkin Pie

This pie is rich, so a dollop of unsweetened or lightly sweetened whipped cream is essential to balance the spices. For an extra bite, top with crystallized ginger or candied pecans. A warm cup of black coffee or chai tea pairs beautifully with the five-spice notes.

How To Store

Store any leftovers in the refrigerator, loosely covered with plastic wrap or in an airtight container, for up to 3 days. The phyllo crust is best eaten within 24 hours as it will eventually soften from the moisture of the filling. Do not freeze this pie, as the custard may separate and the crust will become soggy.

FAQs

• Can I use a regular pie dish instead of a springform pan?
  It is difficult to use a regular pie dish because the phyllo crust needs to be unmolded to show off the layers. A deep-dish pie plate can work, but serving nice slices will be messier.
• Can I substitute pumpkin pie spice?
  Yes, you can use pumpkin pie spice if you prefer a traditional flavor, but it won’t be the “Martha Stewart 5 Spice” version anymore. The texture will still be great.
• Why is my phyllo soggy?
  This usually happens if the crust wasn’t par-baked long enough or if the filling was poured in while the crust was still warm. Ensure the crust is golden and cool before adding the wet ingredients.
• Can I make this ahead of time?
  You can bake the pie the day before. However, the crust is crispest on the day it is baked. If making ahead, keep it refrigerated and bring to room temperature before serving.

Nutrition

• Calories: 385
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 85mg
• Sodium: 280mg
• Total Carbohydrate: 48g
• Protein: 7g

Try More Recipes:

• Martha Stewart 5 Ingredient Cookie Recipe
• Martha Stewart Key Lime Pie Recipe
• Martha Stewart Whoopie Pies Recipe